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INGREDIENTS
3 tbsp. olive oil
1 tbsp. fresh lemon juice
2 cups arugula leaves, torn into pieces
2 cups tender inner white leaves of frisee, torn into pieces
2 cups watercress leaves
3 small scallions, white and tender green parts only, trimmed and thinly sliced
Leaves from 1 head celery, coarsely chopped
2 small tender inner ribs of celery, trimmed and thinly sliced
Leaves from 1/4 bunch fresh parsley, chopped
Leaves from 1/4 bunch fresh cilantro, chopped
Leaves from 10 sprigs fresh mint, chopped
6 small radishes, trimmed and thinly sliced
1/2 small bulb fennel, trimmed, halved lengthwise, and thinly sliced crosswise
Salt and freshly ground black pepper
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